Considered as a Cultural Heritage of Humanity by UNESCO, since November 16, 2010, Mexican gastronomy offers the world flavors, colors, aromas, textures and even sounds that very few countries in the world could boast.

There is no other country that has such an incredibly diverse gastronomy, with so much history and tradition, that since 2004 it sought to be considered by UNESCO, even before the international organization had the category of Intangible Cultural Heritage of Humanity, which was created until April 2006.

Before UNESCO had it registered, Mexico was already seeking recognition, with a document called "Pueblo de Corn, the Ancient Cuisine of Mexico," but on its first attempt in 2004 it failed.

Six years later, the Conservatory of Mexican Gastronomic Culture, an NGO endorsed by UNESCO for research, managed to finally, after almost a year of management, that November 16, 2010, the world body gave the label to Mexico for its incredible gastronomy and from then on, day by day, more and more people in the world recognize it.

No one is surprised to find today the flavors, aromas, textures, sounds and colors of national cuisine in the most important cities in the world, recognized with Michelin stars, such as Carlos Gaytán, the first Mexican to achieve this in 2013, with his restaurant Mexique de Chicago.

He is followed by Cosme Aguilar, co-founder of the only Latin restaurant that has a Michelin star, Casa Enrique in New York, which in 2014 earned its first star and in 2016 achieved maximum achievement with Three Michelin Stars.


But none of them would have succeeded in Mexico or in the world, if they did not have the inspiration of Mexican cuisine, unique for its colors. In very few countries you can find colors as bright as the green of avocado, nopales and chilies, the dark red of beets, the yellow of corn or peppers, the pink of pine nuts, the black of sapote, the Mexican pink of the pitahaya.

If you did not have the aromas of the earth, of fruits, of chocolate, of flowers, because in Mexico flowers are not only an ornament for tables, they are also a dish that provides delicate flavors.

There would be no inspiration if they did not have the textures of the most traditional dishes, such as a mole that can have up to 100 ingredients; or a pipian; or a marinade. And not to mention a champurrado, a very thick traditional atole, made with crushed corn and dark chocolate.

Because all the elements are served at the table, so that Mexico continues to show the world its gastronomy, hoping that its own and strangers continue to discover it and enjoy it with Visit Mexico.